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Topic: Latest Dough Recipe, By Request :) (Read 86628 times)

Just tried a modified Jerry Mac for the first time. I let the poolish sit over night, and incorporated everything this morning around 10 oclock for a 5:30 bake. The dough was very easy to work with, and very tasty. However, I don't know if it was my extended poolish ferment or not, but both my wife and I felt very gassy afterwards. My thoughts is that it may be too much yeast for my extra long Jerry Mac considering I got a double bulk rise in about an hour and a half, then split into 2 dough balls and still got about a triple mass rise. I think I would definitely make the Jerry Mac again with the extended poolish, but next time I think I will cut the yeast in half. I will probably go with just the tsp in the poolish and that's it. Anyways, thanks for the great recipe, Jerry, everyone loved it!

I never cold retarded either the poolish or dough Others have, maybee they can help ya out

Mangia Bene Jerry

Actually it was all room temp fermentation, my dough never hit the fridge. It worked great though, it brought out a ton of flavor. I am probably going to make this dough again tomorrow for Wednesday, or Thursday for Friday. I am just going to go with the one tsp IDY in the poolish and see what happens.

I am very new to pizza making. I gave this recipe a try today. Two questions:

1) The dough smelled quite "yeasty" when I went to make the pies. It tasted good, but it was a much stronger yeast smell than I have encountered before. I had used SAF gourmet perfect rise yeast ('cause that's what I found in the pantry ). Anyhow, is that common and is it a problem?

2) I cooked the pizza @ 545 on a lodge logic cast iron pizza pan that pre-heated in the oven. The pan was on the bottom rack. The top of the pizza got done before the crust was done enough. The crust would have been just right with about 3 more minutes, but the cheese would have burned. So, can I pre-bake the crust for a few minutes and then top the pizza, or is that a no-no?

OK - I infer from your reply then that most people are not having any trouble getting the crust and toppings to finish at the same time and have not found a need to pre-bake. Perhaps I need to try a stone instead.

Not having tried this recipe myself, I can't really say what the problem might be. My first thought was that maybe your pan was not preheated and then realized in your first post you mentioned that it was. Glancing back though other posts on this thread, it looks like everyone else is having pretty good results. Perhaps you should try a stone instead of the cast iron. That's what I use for many different formulas and it always works pretty well. On the other hand, this just came to me. You may try preheating your cast iron pan under the broiler just before launching the pie. This should get you a pretty fair amount of extra heat on the bottom. Worth a try, I think. Post some pictures of your results if you can.

Decided to try this dough for a change, normally I use a cold-fermented dough. Dough was great to work with, very airy. Baked at 250 C on a preheated 3 cm thick chamotte clay stone. Switched to broiler (electric oven) on launching the pies. Topped with tomato sauce, salami, mushrooms, bell pepper, basil and shredded mozzarella. Looked great! Taste was a bit less then my normal pizza's. Was a bit too chewy. But perhaps it had to bake longer and could have baked longer without the broiler on.

2) I cooked the pizza @ 545 on a lodge logic cast iron pizza pan that pre-heated in the oven. The pan was on the bottom rack. The top of the pizza got done before the crust was done enough. The crust would have been just right with about 3 more minutes, but the cheese would have burned. So, can I pre-bake the crust for a few minutes and then top the pizza, or is that a no-no?

Thanks in advance.

I tried again with a considerably longer pre-heat time. Results were much improved as top and bottom were done at nearly the same time.

I use a Kitchen Aid with dough hook. when mixing on # 5 speed it takes about 2 minutes and bottom is slick clean. Should I just keep on # 2 speed . I never could keep mixing for 5 minutes because dough would release from sides in about 3 minutes. Please let me know. Kitchen Aid has speed from 1 to 10again medium for me is 5.

Tried this one out as a same-day effort (never know when the urge for a white margherita will hit).

I thought I had followed the instructions, and then discovered that I forgot to add the yeast in the second step. I just about threw the dough out, but decided to resign myself to a really uninspired crust. To my amazement, the crust was fantastic, with a nice oven spring (stone in electric oven at 515). My wife and son, who normally both give their outer crust to me to eat (which I happily do) were completely wowed by it and were trying to steal the other's crust! Both said it was the best pizza I had ever made (which may not be saying much), and my son said it was almost as good as the white margherita at Marco Pizza (our favorite place in Branford, CT) which is really high praise.

I don't know if it made a difference, but I used the pulse technique in my food processor to mix it (saving for a Bosch Compact mixer).

I'm almost afraid to use the right amount of yeast the next time

Logged

Light travels faster than sound. That's why some people appear bright until you hear them speak.

I saw this thread mentioned recently and remembered I wanted to give it a try. Turned out great. Nice chew and flavor. Has anyone tried this at at temperature above 550? I have an oven that will do 650 and want to know if a higher temp is desireable.Edit. Flunked resizing again. Hope these pictures are bigger. Thanks Jerrymac.Marty

Man, I am sooo glad to see people are still tryin and enjoyin my dough after 6 years Can't belive it's been that long Yea, I,m still usin the same "recipe", haven't changed it and still workin great for me!!